3large or 4 small garlic cloves, pressed or finely chopped + more to taste
1cupreal mayo
Instructions
Shred red cabbage and grate raw beat.
Arrange all of your ingredients. Here's the order of what we did to make the wreath. Start with putting a cup or ramekin over the peas to keep them in place, then build around it.
Combine mayo and garlic (this is your dressing).
Mix the salad just before serving.
Notes
The tortilla strips cooperate better around the edge of the salad, but they did get soggy faster. It's sort of a toss-up; the tortilla strips taste better but the chow mein noodles stay crunchy longer. Both work. This salad works best when you use a mandolin with the fine shred setting.